Peach Honey Galette
This peach honey galette is a rustic, free-form pie with buttery rough puff pastry and juicy, honey-sweetened peaches. The pastry bakes up flaky and golden, and the peaches turn soft and caramelized in the oven.
Ingredients
Rough Puff Pastry
- 113 g unsalted butter cold and cubed
- 125 g all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon lemon juice or white vinegar
- 50 g cold water
Peach Honey Filling
- 500g g peaches, pitted (weight after pitting)
- 30 g honey
- 12 g granulated sugar
- 15 g cornstarch
- ½ tablespoon lemon juice fresh
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon salt
Egg Wash and Topping
- 1 large egg
- 1 tablespoon water
- Extra honey for drizzling after baking
Instructions
Rough Puff Pastry (or use 245 g / 8 oz store-bought puff pastry and skip to Shaping)
- Chop the butter into 1-inch cubes and place them in the freezer for 5 minutes to ensure it's nice and cold. 113 g unsalted butter
- To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour. 125 g all-purpose flour, ¼ teaspoon salt, ¼ teaspoon granulated sugar
- Use a pastry cutter to roughly cut the butter into the flour, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.
- Pour the lemon juice into the ice-cold water. Drizzle it into the dough slowly, a tablespoon at a time. Use a spatula or your hands to combine it into a shaggy dough. Add enough water as needed but not too much. ¼ teaspoon lemon juice or white vinegar, 50 g cold water
- It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water, 1/2 teaspoon at a time.
- Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is cold, you can begin rolling right away.
Laminating
- On a floured work surface, roll the dough with a rolling pin into roughly a 5x10 inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.
- Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was Fold 2.
- Repeat this process 4 more times so you do 6 folds in total.
- If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.
- After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.
Shaping and Baking
- Preheat the oven to 425°F (220°C).
- Roll the puff pastry dough out into a 12-14 inch (30-35 cm) circle on a lightly floured surface. It can be a rustic circle, no need for perfection. Place the dough onto a sheet of parchment paper or in a greased 12-inch cast iron skillet.
- Halve and pit each peach, then cut each half into slices about ¼ inch (5 mm) thick. If peeling, do so before slicing and pitting (see notes for peeling and blanching methods). 500g g peaches, pitted
- In a large bowl, toss the peach slices with honey, sugar, cornstarch, lemon juice, vanilla, and salt until everything is well coated. 30 g honey, 12 g granulated sugar, 15 g cornstarch. ½ tablespoon lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Place the peach filling into the center of the dough, leaving a 2-3 inch (5-7 cm) border. You can arrange the slices neatly or just pile them in for a more rustic look.
- Fold the edges of the dough up and over the filling, overlapping the folds as you work your way around the circle.
- If you're not baking it in a skillet, transfer the galette on the parchment paper to a baking sheet.
- In a small bowl, whisk the egg and water together. Brush the pastry edges with the egg wash. 1 large egg, 1 tablespoon water
- Bake at 425°F (220°C) for 15 minutes, then turn the oven down to 350°F (180°C) and continue baking for around 40-45 minutes more, until the pastry edges are a deep golden brown and the peach filling is bubbly and thickened.
- Let the galette cool for at least 20 minutes before serving so the juices can set. Drizzle with a little extra honey while still warm. Serve with vanilla ice cream or whipped cream. Extra honey for drizzling after baking
Notes
- For full rough puff pastry instructions with step-by-step photos, see my rough puff pastry recipe. Make a larger batch and freeze portions for future baking.
- Peeling peaches: This is optional. The skins soften in the oven and add color. If you prefer peeled, either use a vegetable peeler or score a small X on the bottom, blanch in boiling water for 30-60 seconds, then transfer to ice water. The skins should slip right off.
- Honey: Use a mild, light honey like clover or wildflower so it complements the peaches rather than overpowering them.
- Sweetness: Peach sweetness varies a lot depending on ripeness and variety. Taste your peaches before mixing the filling. If they're not very sweet on their own, increase the honey or sugar slightly. If they're super sweet, you can reduce it a little. You can replace the honey entirely with an equal amount of granulated sugar.
- Very juicy peaches: If your peaches are extremely ripe and juicy, add an extra 1/2 teaspoon of cornstarch to help thicken the filling.
- Using frozen peach slices: Don't thaw them first. Pat them dry with a paper towel and add an extra 1/2 teaspoon of cornstarch. The galette may need a few extra minutes of baking time.
- Store-bought puff pastry: Use a 245 g (8 oz) sheet and skip the pastry-making steps. Go for an all-butter brand if you can find one.
- Don't toss the filling ahead of time. Peaches macerate quickly in honey and sugar and will release a lot of liquid if they sit. Mix the filling right before assembling the galette.
- Cast iron skillet: Baking in a 12-inch cast iron skillet gives the bottom of the pastry great color and crispness.
- Cooling time: Let the galette cool for at least 20 minutes before slicing so the juices can set. Cut into it too early and it'll run everywhere.
- Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Nutrition
Serving: 1sliceCalories: 228kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 165mgPotassium: 109mgFiber: 1gSugar: 12gVitamin A: 591IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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